Ingredients-yields 4 servings
§ 1 Package of chicken strips or boneless chicken breast that you cut into strips
§ ¼ cup canola oil
§ ¼ cup buttermilk or any milk
§ 1 cup flour
§ 1 teaspoon minced garlic
§ 1 ½ teaspoon each of cayenne pepper, paprika, chili powder and pepper
§ 1 cup + teaspoon of Franks RedHot Sauce
§ ¼ cup BBQ sauce
§ ¼ tbs butter
§ 3 leafs of romaine lettuce
§ shredded cheese of choice or blue cheese
Cut chicken in to desired strip size. Mine were about inch to inch and half long. Combine chicken, oil, ½ teaspoon each of the seasonings, garlic and a teaspoon of Franks RedHot.
Refrigerate for 15mins. After 15mins, drain a little of the oil and add buttermilk and refrigerate for another 15 mins.
In the meantime combine flour and rest of seasonings. Then add a little milk to the flour while stirring to create a lumpy but still loose mixture to coat the chicken in. Dredge the strips in the mixture.
Heat 1 inch of vegetable oil in a large skillet over medium-low to medium You want it to be hot enough to sizzle and cook the chicken strips, careful not too hot or will burn.
Add chicken to oil a few at a time and cook for about 1 to 2 minutes on each side, looking for that golden brown color.
Carefully remove strips on to a paper towel lined plate. After all the chicken is fried, I like to get it extra crispy and keep it warm by placing it on a sheet pan in 275* oven.
Combine Franks RedHot Sauce, BBQ sauce and butter in a sauce pan. Simmer until combined and warm. Pour over cooked chicken strips. Fill tortilla with chicken strips, lettuce, cheese and ranch or any other toppings you like. Serve with celery sticks.